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Sesame-Ginger Salmon Patties with Warm Scallion Rice

Présenté par

raddar team

Serving

4

Preparation

15 minutes

Cooking time

20 min

These golden salmon patties come together with pantry staples in under 20 minutes of hands-on time, and the fragrant ginger rice practically cooks itself alongside them. The sesame-soy glaze ties the whole plate together, so it feels like a real “wow” dinner on a Tuesday night.

Ingredients

For the Rice Base

1½ cups long-grain white rice
3 cups water
1 tsp sesame oil
½ tsp of Salt

For the Salmon Patties

2 cans (14.75 oz each) pink salmon, drained, skin and large bones removed
2 large eggs, lightly beaten
⅓ cup breadcrumbs
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp fresh ginger, finely grated
3 scallions, thinly sliced (whites and greens separated)
1 tsp sesame oil
½ tsp black pepper
2 tbsp neutral oil (for pan-frying)

For the Sesame-Ginger Pan Sauce

2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp fresh ginger, finely grated
1 tsp honey
1 tsp cornstarch dissolved in 2 tbsp water

For Finishing

1 tsp sesame seeds
Reserved scallion greens

Steps

Combine the rice, water, salt, and sesame oil in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes. Do not lift the lid.
While the rice comes to a boil, flake the drained salmon into a large bowl, breaking it up well. Add the eggs, breadcrumbs, soy sauce, rice vinegar, ginger, scallion whites, sesame oil, and black pepper. Mix until just combined, then form into 8 equal patties, roughly ¾ in thick.
Heat the neutral oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, add the patties in a single layer (work in batches if needed) and cook for 4 minutes without moving them, until a deep golden crust forms on the bottom.
Flip the patties and cook for another 3 to 4 minutes until the second side is equally golden, and the patties feel firm to the touch. Transfer to a plate and keep warm.
While the patties rest, reduce the skillet heat to medium-low. Add the soy sauce, rice vinegar, sesame oil, ginger, and honey directly to the same pan. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens to a light glaze consistency.
From this point, rice should be done. Remove it from the heat, let it sit covered for 2 minutes, then fluff it with a fork.
Spoon the rice onto plates, place 2 patties alongside, and drizzle the warm sesame-ginger glaze over everything. Scatter the scallion greens and sesame seeds over the top and serve immediately.

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